Whats The Difference Between All Purpose Flour And Bread Flour
Olivia Luz
It s ideal for chewy or dense baked goods like bagels but it s not great for light and fluffy things like pancakes.
It is mostly commonly used for bread hence the name but is also used for chewy cookies pizza crust and more. Even though all purpose flour is a good general flour most professional bakers don t use all purpose flour. In general all purpose flour has a gluten content of 9 to 12. All purpose flour is formulated to have a medium gluten content of around 12 percent or so.
Bread flour which comes in white and whole wheat varieties has a higher protein content than all purpose. Bread flour has a higher protein content which leads to more stability form and rise in the dough allowing it to lift and hold shape. What s the difference between bread flour and all purpose flour. All purpose flour has a lower protein content resulting in lighter shorter breads which makes it an ideal flour for cookies cakes and more.
According to spoon university all purpose flour has an average protein content of 11 percent while bread flour has an average protein content of 14 percent. Bread flour and all purpose flour have different uses and may or may not be interchanged or substituted depending on what you want to bake. This makes it a good middle of the road flour that can be used for a whole range of baking from crusty bread to cookies to fine cakes and pastries. Note the overlapping areas.
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If you re using all purpose flour in your bread machine and it works for you that s great. The main difference between bread flour and all purpose flour is a matter of protein. Bread flour has more protein content than all purpose flour. Bread flour has more protein content than all purpose around 11 to 13 which helps with gluten development.
Difference between bread flour and all purpose flour bread flour has a higher gluten content than all purpose flour which means it is higher in protein as high as 14 but ranging from 12 7 to 14 on average. Bread flour typically has a gluten range of 10 to 13.
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